John and I handed in the last few items of the semester last week. Now we're free!
And that means I have nothing to do. We've spent some time cleaning up and unpacking the apartment, and yesterday we bought desks for our guest room. Now it's a real office space and we don't have to do our homework in the kitchen. I'll post some pics of our apartment progress later, when everything is more put together.
This recipe was fairly easy to put together. Just cut some eggplant, mix up the sauce, and you're halfway there.
The soy sauce can make these really salty, so I'd recommend the low-sodium variety. The blog where I found this recipe used them as a side dish. But John and I had them as the main course and had some other veggies on the side. You could probably add rice or noodles, if you felt so inclined.
I basically love anything with peanut sauce and cilantro, and these really hit the spot. The sauce is delicious! They'd make a great side to bring for a potluck or to serve to people at dinner party. For the two of us, they were a good main dish.
Thai Broiled Eggplant with Peanut Dipping Sauce
from Cara's Cravings
1lb eggplant, cut into thick rounds
2 garlic cloves, minced
2 tbsp reduced sodium soy sauce
2 tbsp chopped fresh cilantro
juice from 1/2 of a lime
1/3 cup light coconut milk
1/2 tsp coconut extract
1 tsp brown sugar
1/2 of a jalapeno pepper, seeded and minced
1 tsp freshly grated ginger root
1 tbsp PB2
Preheat broiler. Score a diamond pattern into the eggplant, cutting about halfway through the slices. Arrange the eggplant slices on a baking sheet. Press the garlic into the eggplant, and drizzle with the soy sauce. Broil for about 5 minutes on each side, until tender.
Mix together remaining ingredients and drizzle over the eggplant before serving.